How to use non-dairy kefir in recipes?

How do you use non-dairy kefir in recipes?

Non-dairy kefir is usually water kefir (fermented sugar water, sometimes with coconut water or juice) or a coconut-based kefir. It is tart and lightly fizzy, so it works best where you want acidity and a little tang.

Easy ways to use it

• Smoothies: use it as the liquid with frozen fruit and a banana. Coconut milk kefir makes a creamier base.
• Overnight oats and chia pudding: replace part of the milk.
• Dressings and marinades: whisk with olive oil, herbs, salt and a little mustard.
• Dips and sauces: thicker coconut-based kefir can stand in for yogurt in a cucumber dip.
• Drinks: add fruit juice or fresh fruit to water kefir for a lightly fizzy drink.

Can you bake with non-dairy kefir?

Yes, it is commonly used like buttermilk in pancakes, muffins and quick breads because its acidity works with baking soda. Substitute it roughly one to one and expect a slightly different texture. Thin water kefir will give a lighter batter than a thick creamy one, so add a little less liquid elsewhere if the batter looks loose. Baking kills the live cultures, but the flavor and acidity remain.

What to watch for

• Heat: heat above warm will kill the live cultures. Stir it in at the end of cooking or serve it cold.
• Sugar: flavored bottles can contain a lot of added sugar; choose plain when cooking.
• Dairy-free claims: some commercial dairy-free kefirs have been made with dairy grains. Check the ingredient list if you avoid milk for allergy.
• Only water kefir grains are dairy-free. Milk kefir grains and most kefir starters are dairy based.

Storage

Keep it refrigerated in a tightly sealed bottle and use by the date on the label. Homemade kefir keeps fermenting in the fridge and gets more sour over time; if it looks pink, red, green or black, discard it.

General guidance only; recipes vary by brand and base.